Pork Tenderloin with Merlot Mushrooms
From minkie 16 years agoIngredients
- 1 package pork tenderloins, trimmed of fat shopping list
- 2 teaspoons minced garlic shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon pepper shopping list
- 2 tablespoons olive oil shopping list
- 1 tablespoon butter shopping list
- 1/4 cup merlot shopping list
- For The mushrooms shopping list
- 1 (8 ounce) package button mushrooms or portabello mushrooms, halved shopping list
- 2 teaspoons butter shopping list
- reserved stock shopping list
- 2 teaspoons minced garlic shopping list
- 1/2 cup merlot or cabernet sauvignon wine shopping list
- 1/8 teaspoon salt shopping list
- 1/8 teaspoon fresh ground pepper shopping list
How to make it
- Rub the minced garlic into the tenderloins and sprinkle with the salt and pepper.
- Heat the olive oil in a non-stick pan and sear the tenderloins on both sides until browned.
- Place tenderloins in a shallow baking pan and add the wine to the saute pan and simmer for 1-2 minutes.
- Add the tbsp of butter and heat until just melted.
- Pour the half of the sauce from the saute pan over the tenderloins, reserving the rest of the sauce for the mushrooms.
- Bake the tenderloins at 350 for 30-35 minutes.
- During the last 5 minutes of baking, heat 2 tsp butter and the reserved sauce in a saute pan.
- Add 2 tsp minced garlic and the mushrooms and saute on high heat until golden brown.
- Add the 1/2 cup Merlot and simmer for 2-3 minutes.
- Season with the salt and pepper.
- Serve the mushrooms on the side or slice the pork tenderloins and serve a small amount of the mushrooms on top the tenderloins.
People Who Like This Dish 5
- notyourmomma South St. Petersburg, FL
- cheryilyn Salem, OR
- imhungry Northern, OH
- syllie Gouda, NL
- modelsmom Worcester, MA
- mistyann64 Ashtabula
- minkie Springfield, MO
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The Rating
Reviewed by 2 people-
wonderful
cheryilyn in Salem loved it -
Delightful, might just make this New Year's day. Yummy.
notyourmomma in South St. Petersburg loved it
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